Hazelnut warm goat cheese crouton crusted with hazelnuts, italian tomato chutney
IngredientsRecipe for 12
For the warm goat cheese croutons
For the Italian tomato chutney
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparationFrench chop the shallot, chives and white onion. Cut the tomatoes into cubes. Crush the hazelnuts. Chop garlic.
- Italian tomatoes chutney preparationIn a small saucepan, combine the tomatoes, white onion, garlic, coriander seeds, white vinegar and sugar. Season with salt and pepper. Bring to a boil and simmer until all liquid has evaporated (about 20 to 25 minutes). Finish by adding a drizzle of olive oil and keep aside.
- Warm goat cheese croutons preparationMix goat cheese, cream, shallots and half the chives. Season with salt and pepper. Cut the baguette in half lengthwise. Place the sticks on a baking sheet and toast in the oven 5 to 6 minutes.Let cool slightly then spread on the sticks with the goat cheese mixture using a spatula. Sprinkle with crushed hazelnuts. Bake 5-6 minutes more.
- To serveCut the baguette into strips and place a spoonful of chutney on each bite. Sprinkle with some chives.